I have a large BGE as well. Incredible! It really maintains the temperature with very little adjustment. In longer cooks, say 12 hrs., no matter what you do though, the temp seems to creep up over time. It was an absolute game changer when I got a BBQ Guru DigiQ temp controller. When I first started using it, I said I would only use it on long cooks but I'm finding I use it for any smoking project, even wings and ribs. If I did it again, I would get the BBQ Guru Monolith Kamodo. It wasn't released until after I bought my BGE. It seems to come with more accessories for the same money and the controller unit is built right in. But that's neither here nor there.

I love my egg, I know you are going to enjoy yours! Get yourself a DigiQ

In longer cooks, say 12 hrs., no matter what you do though, the temp seems to creep up over time.

Finding this out now. Im thinking that there is more air flow since there is less lump in it (due to burning off) to choke it down. I have a party to feed in a bit, so shamefully used the "Texas Crutch" to speed it up a little.

I'm gonna have to try doings some wings for sure!

I kinda wish I would have got a kamado style grill years ago when I bought my last propane. A long time ago I had a cheaper metal side firebox smoker and it.... worked. I was all gung-ho about smoking with it, but it was just too hard to stabilize the temp.

When I baked the brownies the other day, my wife was floored. She though they would have been dried out, or taste like a campfire. There was no way you could have been able to tell the difference between those or some from the oven.

Egg setup: Target temp of 250 indirect with grid on plate setter. Make sure to let your egg run a while in order to burn off any odor from the lumpOnce you’ve hit 250 indirect, place your steak(s) on the grid – I use the iGrill2 to monitor the temp of my steaks when doing this method. This ensures that I nail the cook every time.Close your egg and watch your temp – should take 20-30 minutes to reach 120-125I pull the steaks at 120 – and while resting the temp will creep up to close to 130 (see pictures)Meanwhile, remove the plate setter from the egg, open the vents wide and crank it up to 11. Actually, get it close to 500-550.Once you’ve hit 550 (maybe 5-10 minutes tops) – burp your egg and throw the steak(s) back on.Sear briefly 1-2 minutes per side. I do 1 min per side twice in order to cross hatch – but you don’t have to.While searing 1 minute each side – watch your temperature gauge. Once it starts to move north again, pull the steaks when they hit 125.You don’t have to – but you can let the steaks rest again – the temp will go back to 130ish again in a few minutes.That’s it – server & enjoy!

I've got the large Komado from Costco and love it. I was shocked at how little coal its takes to keep things rolling low, but lots of practice to find those sweet spots for high temp (pizza), low temp (brisket), and grilling. I'm also looking to invest in a temp regulator, the DigiQ DX2 to be exact. Pricey but after 2 years of practice and much consideration, no doubt a worthy investment, less time fidgeting and more time drinking and socializing.

I had to fold her into a yoga pose but I did a suckling pig for a party one day, she dressed out at about 20 lbs for reference.

There's a show on PBs, Franklin BBQ, guy out of Austin TX. He does a side by side comparison of wrapping brisket in foil vs wrapping in butcher paper. Each lend their own characteristic but they wrap in paper at his restaurant.

I am a wing nut for sure. Tried many routes. Low smoked and flash fried is the jam, though if you have the time to sous vide the wings for a couple hours at 150 or so, the collagen breaks down. Quick flash on the grill or drop in fryer for have yielded best results. And again, precooking really freed up time to spend with guest. You don't really need an immersion circulator to sous vide, just drop your protein in a ziplock and suspend in water with some chopsticks across top the pot, don't let the bag touch the bottom.

A lot of guys I know swear by brine. I will never brine wings again and truthfully never found the effort/cleanup on larger pieces worth the effort. 2 cents

I have the primo xl as well. Seems like it is a little easier to keep the temperature constant on this one than the smaller Kamado Joe I had. Two sites I frequent. www.nibblemethis.com has lots of recipes. http://www.nakedwhiz.com/ceramic.htm is a strange site but intriguing and entertaining. There is also a fairly new thermometer called the "meater," which has bluetooth built into the probe, so you can watch the temperature on your iphone without having to deal with metal cables connecting the typical probes to the wireless units. I haven't tried it yet but it looks interesting and reasonably priced. I also want to try one of those temperature controllers. That would make it really easy to cook a brisket overnight.

I own the Kamado Joe. I've smoked pork butt with it and the result is nothing short of awesome. The ceramic grills are pretty versatile. I've used mine pretty extensively since I purchased it two years ago. It's hard to go back to the Weber type grills and the briquettes. Lump charcoal burns hotter and longer too. I love how after you're done cooking you can just put out the fire and reuse your charcoal. That has saved me money in the long run.

This past week I ended up picking up the Thermoworks Smoke thermometer. I really like it as well. It has a wireless receiver that I was able to take over to my neighbors and still get a signal (I'm in the country so that's kind of a big deal). I agree with reviews on websites and Youtube about the build quality. It feels like I could drop it and not have to panic. The back of the thermometer has a magnet that I just stuck right on the handle of the cooker.

The only thing I would like to see changed is the silencing of the alarm. If I silence the receiver, it does not silence the thermometer. Kind of annoying. Also, it would be great to be able to change the alarm settings on the receiver as well.

I may end up with some sort of a controller down the line. I was looking at the DigiQue and the SMOBOTs before I purchased the Smoke. Prolly would have sprung for the controller unit had it not been Christmas time.

I've owned a Bubba Keg (now called Broil King Keg) and a Bayou Classic Cypress since 2010, use them 2-3 times a week. The BCC suffered a fatal crack in its ceramic lid a few months back and has been replaced with a Goldens' Cast Iron Cooker. This thing is a beast, weighs about 450 lbs with the cart. www.goldenscastiron.com is their website. It was shipped up here to Massachusetts from Columbus GA which is where the Goldens' Foundry is located.

I've grilled, bbq'd, roasted, done overnite low and slows, grilled pizzas, baked desserts, pies, etc. You name it, I've probably cooked it out on one of my Kamados. Prior to owning these grills I considered myself a somewhat average cook. But after years of grilling, there isn't anything I won't attempt and I've stepped it up a notch regarding the quality of the food that I can produce on these grills. (I cook much better than I work wood. )

Why two? 'Cause one ain't enough when grilling for a crowd. They'll be put to work this weekend for sure. The first thing I shovel in the winter is a path out to the grills on the back deck. The driveway can wait!

I'd post pics but photobucket posting finally caught up to me and I haven't bothered looking for a new hosting site.